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Drunken corn and ginger stir-fry with silken tofu

Why order in when you can whip up a stir-fry in half the time?
Craig Wall

Why order in when you can whip up a stir-fry in half the time? Fresh corn brings the sweetness here, and a good slug of Shaoxing wine adds wonderful depth of flavour and gives the dish its name.

Ingredients

Method

1.Heat oil in a wok over high heat until very hot. Add ginger and garlic and stir occasionally until fragrant (10-20 seconds). Add all corn and stir-fry until bright yellow and starting to become tender (2-3 minutes). Add fungus, Shaoxing, soy sauce, stock and cornflour mixture, bring to the boil, and cook, tossing occasionally, until corn is tender (2-4 minutes). Add spring onion and toss to combine. Season to taste with soy sauce and white pepper.
2.Carefully stir through tofu without breaking it up, and serve with rice.

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